Korean Birthday Soup

Seaweed Soup (Miyeok Guk) 미역국

Miyeok guk is a Korean soup made from the sea vegetable miyeok. It comprises two words: miyeok, the Korean word for the sea vegetable; and guk, meaning "soup". It is also known as the "birthday soup" of koreans.

Miyeok guk is made of seaplant and is typically consumed by women after giving birth as miyeok contains a high content of calcium and iodine, nutrients that are important for nursing mothers. Many women consume it during the pregnancy phase as well. It is also traditionally eaten on birthdays for this reason, a reminder of the first food that the mother has eaten and passed on to her newborn through her milk, thus bringing good fortune for the rest of the year. Because it is known as a highly nutritious soup, it is widely consumed in homes and restaurants in Korea.

There are various methods of making miyeok guk, but it is usually made by soaking dried miyeok in water until it softens and adding the seaweed in soup stock. The stock may be made from beef and/or seafood such as mussels, clams and dried fish. The soup is seasoned with soy sauce or salt, additional flavoring added with minced garlic and sesame oil.

Ingredients:

1.5 ounces dried miyeok (yields about 3 cups soaked)
5 ounces beef (brisket or stew meat)
2 teaspoons minced garlic
2 tablespoons soup soy sauce (gukganjang)
1 tablespoon sesame oil
salt and pepper
10 cups water

Directions:

1. Soak the dried miyeok for about 30 minutes. Rinse 2 or 3 times thoroughly. Drain after each rinse, and squeeze or knead (as if you are working with bread dough) to remove excess salt used in the drying process and rinse off any hidden sand. Drain well, and cut into bite sizes.
2. Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.
3. Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red. 
4. Add miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
5. Add the water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.
6. And voila! Your Miyeok Guk is ready to serve! 

Jal meokgo 잘 먹고 :)